Routine Inspection
Jan 21, 2026
5 recorded violations
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed leak in the piping underneath the preparation sink. [CA] Repair leak. Plumbing fixtures shall be maintained in good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Hot and cold water available
Inspector’s notes
Measured the maximum water temperature at the preparation sink and the 3-compartment sink from 113-116F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (100-108°F at handwash sinks).
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Person in charge present and performing duties
Inspector’s notes
No person in charge at the time of inspection. Facility manager was contacted via phone., [CA] A designated person in charge who is responsible for operation of facility shall be present at all hours of operation.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Facility lacks active Food Safety Certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured boba in the warmer at 98F. Per employee, boba was cooked at 12:00 PM (2 hours prior to temperature measurement). No time markings observed. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Per employee, boba will be discarded by 4:00 PM (4 hours since time of initial removal from temperature control). Discussed TPHC form for boba with the facility manager over the phone.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, Jan 21, 2026 · Original Source